Category Archives: MAIN DISH RECIPES

CHICKEN BREASTS IN A MUSHROOM WINE SAUCE OVER CREAMY POLENTA

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Yesterday I was in the mood for chicken. And because I love sauces, I wanted my chicken smothered in a delicious sauce. Now granted, I should not be eating sauces. But hey, a cooks got to derive some pleasure from the food she/he has spent time fixing! So, justification firmly in mind, I enjoyed the heck out of this dish last evening. And Mr. C. loved it too. In fact, he raved about the dinner.

And of course, serving the chicken over Creamy Polenta didn’t hurt. But I was very careful not to eat more than one piece of chicken and not too much polenta. And I balanced the meal by eating quite a large serving of steamed broccoli. (Not a problem for me. I love broccoli.)

Anyway, this dish based on a recipe I found on the savingdessert.com site, is reasonably quick and easy to prepare and is absolutely of company quality. Served with a green salad or veggie, you have a meal fit for a king. Or queen. Whatever!

Well, that’s it for today. I am still reeling from the supreme court’s ruling on women’s rights. A truly unexpected setback to the rights of a woman to make a decision that affects her own body.

And it leads me to wonder what other rights, that the majority of our citizens consider essential to a fair and decent way to live, are next to be eliminated. Birth control, same sex marriage, adoption by same sex partners? At this point, even the right to vote for women would not surprise me as a topic to be decided by the current members of the supreme court. In fact, nothing about this one-sided group of people would surprise me!

If ever you had a question about which party to back in upcoming elections, now is the time to put party preferences aside. Now is the time to vote from your heart, for whichever politician you feel will take human rights into consideration and will promise to fight for the greater good for all our citizens. Especially for the citizens that have a different lifestyle. Or have made life choices that some might even find repugnant. It’s their life and they should be able to live it as true to their nature as possible.  

Because having a choice as to how each individual decides to live his or her life is what living in American is all about. It’s the foundation of the democratic process. We simply cannot let a few conservative individuals make decisions that most Americans disagree with and would reverse if possible. Change will have to come from each and every one of us and how we vote in upcoming elections.

As always, stay happy, stay healthy, and stay connected.  

Peace and love to all.

¼ c. whole wheat flour

¼ tsp. seasoned salt

freshly ground black pepper

2 boneless skinless chicken breasts 

4 T. (½ stick) unsalted butter, divided

1 T. extra virgin olive oil

1 lb. button mushrooms, thickly sliced

1 lg. shallot, thinly sliced

2 garlic cloves, minced

½ c. dry white wine

2 tsp. fresh thyme leaves or ½ tsp. dried

1½ c. chicken broth

½ c. heavy cream

1 tsp. Dijon mustard

2 tsp. cornstarch dissolved in 2 T. water or broth

In a shallow pan (I use an 8-inch cake pan) whisk the flour, seasoned salt, and pepper together.

Pat the chicken breasts dry with paper towels. Cut off the thin end of the chicken breast at just short of the half-length of the piece of meat. Cut the remaining thicker piece in half horizontally. (You will have a total of 6 pieces of chicken.)

Heat 2 tablespoons of the butter and olive oil in a large fry pan over medium heat until the butter is melted. Dredge the chicken pieces in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned on the first side, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate. Set aside.

Add the remaining 2 tablespoons of butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are very dark on the first side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushroom slices are well browned.

Add the sliced shallot to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.

When the wine has all but evaporated, stir in the thyme, chicken broth, Dijon mustard, and heavy cream. Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken.

Heat and simmer for 5 minutes or until the sauce is thickened and the chicken is warmed through. Taste and adjust seasoning.   

Serve over Creamy Polenta, rice, potatoes, or noodles.

CREAMY POLENTA

1 T. unsalted butter

¼ tsp. granulated garlic

¼ tsp. kosher salt

freshly ground black pepper

4 c. chicken broth

1 c. yellow cornmeal (not instant polenta, you need the real thing)

4 oz. (½ pkg.) cream cheese

Heat the butter in a heavy saucepan.  Add the granulated garlic, salt, pepper, and the chicken stock; bring to a boil.

Slowly whisk the cornmeal into the chicken stock until no lumps remain.  Cook over low heat, whisking frequently, for 15 to 18 minutes or until thickened and bubbly. (The polenta should appear soft and creamy when done.) Remove from heat and whisk in the cream cheese. Cover until ready to serve.

       

OVEN BAKED BONELESS COUNTRY STYLE PORK RIBS

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So, as they say, luck favors the prepared. And yesterday I was half-way prepared to make these ribs because I had leftover rib rub. Of course, I still needed to make the BBQ sauce, but it really goes together quickly. And when you consider how stinkin’ easy these ribs are to build from start to finish, well, it left me plenty of time (and energy) to make the other components of a dinner for four. And seriously, if you have a bottled BBQ sauce that sends your taste buds to their happy place, use it. Same with a rib rub. If there is a commercial product that you adore, I say use whatever works. However, I really love the fairly healthy BBQ sauce I make myself. (Less sugar than most.) (Find recipe below.) And I love this rib rub (recipe below too) because, well, it brings a whole lot of savory to the rather bland flavor of the pork. Plus, it works perfectly with this BBQ sauce.  Who could ask for anything more? Who could ask – for – anything more! (Thank you George and Ira Gershwin, you exciting melody, lyric, and “rhythm” geniuses that you were.)

Now, this is not a dish to whip together after a long day at work. Not if you have a hungry family asking every 5 minutes what’s for dinner and proclaiming that starvation is imminent. This is a Saturday or Sunday evening feast for those of you who get home from work after 3:00 pm. Because there is a long, slow roast required to tenderize and season the meat.

But for a weekend, these ribs are as easy as it gets. Throw however many potatoes you need to feed your starving hoard right in the oven with the ribs, cut up some lettuce for a salad, and you have dinner on the table that will please even your pickiest of eaters. Because really, who doesn’t love ribs? And baked potatoes? And salad? Well, maybe your kidlets won’t be as excited about the salad part, but the rest they will love. (And please don’t worry too much about the salad part. By the time they’re adults, they’ll be enjoying salad too.)

Anyway, this is a simple recipe for a really delicious entrée featuring boneless country style pork ribs. Which BTW, are fairly inexpensive for the amount of lean protein packed into such a delicious package. So, I do hope you enjoy these ribs as much as we do.

And as always, stay happy, stay healthy, and have fun in your kitchen.

Peace and love to all.

1 T. extra virgin olive oil

1 T. Ancho Chili Rib Rub (see recipe below)

3-4 lbs. boneless country-style pork ribs

½ c. Savory Bourbon BBQ Sauce (see recipe below)

Preheat oven to 325-degrees. Coat bottom of a sided sheet pan with olive oil. Lightly sprinkle all sides of ribs with rib rub, and place ribs in a single layer on prepared sheet pan. Cover tightly with aluminum foil and bake in preheated oven until ribs are tender and can be pulled apart with a fork, about 2½ hours.

Remove ribs from oven and increase oven temperature to 450-degrees. Uncover ribs, and drain any accumulated juices from sheet pan. Baste ribs with about ½ of the BBQ sauce.

Bake ribs uncovered, until ribs are very tender, and the sauce has become sticky and slightly glazed on ribs, about 15 minutes. Serve with the rest of the sauce. 

ANCHO CHILI RIB RUB

2 T. paprika

2 T. kosher salt

2 tsp. freshly ground black pepper

2 tsp. granulated garlic

2 tsp. dried oregano

2 tsp. dried thyme

1 tsp. granulated onion

1 tsp. ancho chili powder  

½ tsp. cayenne

Combine all ingredients. Store in an airtight container

SAVORY BOURBON BBQ SAUCE

½ c. (1 stick) unsalted butter

1 c. minced onion

6 cloves garlic, minced

¼ c. brown sugar

4 tsp. whole grain Dijon mustard

2 (8-oz.) cans tomato sauce

½ c. Worcestershire sauce

½ c. fresh lemon juice

1 tsp. hot sauce (I use Frank’s RedHot)  

¼ c. bourbon

kosher salt, if needed

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 60 minutes, stirring occasionally. Basically, cook the sauce until it reaches desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a very low temperature or you will have BBQ sauce all over you and your kitchen! Add salt if required.)

Serve sauce warm or at room temperature.

 

OVEN BAKED LAMB CHOPS  

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OK, lamb chops are still one of the easiest meats to truly mess up. And why is that you might ask. Well, it’s because some people tend to cook the hell out of them. And that is just not the proper way to treat this most delicate and savory of meats. It isn’t right, it isn’t fair, and it’s just plain wrong! Wrong I tell you. Wrong! And I would even take it one step further if I had my way. I would make it mandatory that a label be affixed to a package of lamb chops that read – “if you can’t cook lamb chops properly, you are not allowed to take this package out of the store. Go buy a package of chicken instead because chicken must never be served rare.”

So, now that you have some idea of how strongly I feel on the subject, let’s get back to this recipe.

The other day when faced with a package of 5 thick lamb chops defrosting on my drain board, I decided to make life easy on myself. A bit of marinade to add flavor to the chops, a bit of time in a cold environment, and then a quick fry finished with a bit of oven time. Easy peasy. A bit of hummus and tzatziki to add interest to the meal. Some fresh veggies to dip in said hummus and tzatziki, and dinner was served. (See recipes for Hummus and Tzatziki below.)

And I must say, because I try to always be truthful, the chops were mighty darn fine!

So, if you too would like to mix things up a bit when next you fix lamb chops, give this simple recipe a try. And if you have never fixed lamb chops, what in the wild world of sports are you waiting for? They are truly one of the easiest meats to prepare. And by far, one of the most delicious.

Well, that’s enough ranting for today. The weather is still not perfect here in western Washington, but no complaints will be expressed by me on the subject. Because the rest of our country is experiencing super high temperatures, flooding, unprecedented storms, out of control wildfires, etc. etc., while we are only being inconvenienced with a few clouds in the sky and an occasional sprinkle of rain. So, like I said, I am not going to complain about the weather. I could start in about the ridiculous cost of produce lately, but I think I’ll fulminate on that another day. I’m still in shock over the amount of money I spent at a local farmer’s market yesterday!

As always, peace and love to all.   

2 T. extra virgin olive oil

1 lg. garlic clove, finely grated (I use my microplane)  

½ tsp. dried oregano or 1 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

freshly ground black pepper

4-5 crushed red pepper flakes, or more to taste

2 tsp. fresh lemon juice

4-5 thick lamb chops, all silver skin removed

4-5 thin lemon slices

Whisk the olive oil, garlic, oregano, salt, pepper, crushed red pepper flakes, and lemon juice together in a flat glass pan. (I use an 8-inch glass cake pan.) Add the lamb chops, flip so both sides are coated with marinade and let sit for 2-4 hours in the fridge.   

Heat a large oven-proof skillet over medium-high heat. Remove lamb chops from marinade. Add chops to skillet and cook each side for about 3 minutes to brown. Discard the marinade. Top each chop with a lemon slice.

Bake in a pre-heated 400-degree oven for 3-4 minutes or until chops register at least 140-degrees on an instant read thermometer. 

Remove from oven and transfer meat to dinner plates. (If you leave the chops in the hot pan, they will continue to cook, You don’t want that.) Let rest for 2-3 minutes before serving.

TZATZIKI

2 T. extra virgin olive oil

1 c. plain Greek Yogurt

1 med. garlic clove, finely minced or microplaned

½ tsp. dried dill weed

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

1 English cucumber, partially peeled, seeded, grated, and wrung as dry as possible in paper towels.

Combine all ingredients. Adjust seasoning. Cover and refrigerate until ready to serve.

HUMMUS

1 (15-oz.) can garbanzo beans, drained  

juice of 1 lemon, or more to taste

2 T. extra virgin olive oil, or more to taste and for drizzling

3-4 T. tahini  

2 cloves garlic, rough chopped

dash Sriracha or to taste

¼ tsp. kosher salt

1 tsp. paprika, plus more for sprinkling

In an electric blender or food processor, process the garbanzo beans (also known as chickpeas), lemon juice, olive oil, tahini, garlic, Sriracha, salt, and paprika until smooth and creamy. Add additional olive oil if consistency is not as creamy as desired. Add more lemon if not tangy enough. Add additional salt if required.   Eat immediately or refrigerate. (Hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Serve on a flat plate drizzled with additional olive oil and lightly sprinkled with paprika. And for special occasions, scatter a few kalamata olives on the plate as well. And of course, warm pita bread is always great with hummus.  

  

LEFTOVER PORK TENDERLOIN AND BELL PEPPERS OVER CREAMY PARMESAN POLENTA  

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Leftovers are becoming a way of life here at Chez Carr. Having cooked for six at one point in my life with four of the family members eating prodigious amounts of food through their teenage years, you might imagine that I had to learn to cook large quantities of food. But those days were hectic but all too swift. And then there were two.

Still under fifty, and living busy and physically active lives, the amount of food required at Chez Carr dropped considerably. Now that the two of us are in our seventies, with medical conditions to take into consideration, cooking has become a whole new ball game. And I still can’t quite get it right. I simply am unable to fix the appropriate amount of food for a two-person meal with no leftovers. And until recently I was never a fan of leftovers. However, I have evolved into a true believer! Especially if it means that I don’t have to produce a new gastronomic work of art every single evening.    

And granted, our appetites have diminished appreciably as we have gotten older. And in my own defense, there is the relevant fact that some dishes cannot be constructed to serve only two people. (At least, not just enough for one meal.) For example, who can make homemade chili for two? Or chicken noodle soup or eat two pork tenderloin at one sitting? Maybe some folks can, but it’s not happening at our house. So, dishes like today’s featured recipe are fast becoming de rigueur.

But like I stated above, leftovers have been given a new and honored place in making my life easier. Even if the leftover ingredient becomes a whole different dish. Dinner prep just somehow feels easier if even one ingredient is already cooked.

So, if you too ever find yourself with extra cooked pork tenderloin, may I suggest you prepare this recipe. It’s very tasty, and quite easy to prepare. I found the bones of this recipe on the slenderkitchen.com site. And as far as the polenta goes, just make it. It is really wonderful, and the perfect base for this pork tenderloin dish.

Well, as always, have fun in your kitchen. Keep cooking fun and interesting dishes. And sit down and eat together. Discuss your day even if you have been in each other’s company since breakfast. There is always something you read or learned that your dinner companion(s) might find interesting.

Peace and love to all.

2 T. extra virgin olive oil

1 onion, roughly chopped

1 red pepper, chopped

1 yellow pepper, chopped

freshly ground black pepper

4 cloves garlic, smashed

2 T. tomato paste

¼ c. sliced pepperoncini

2 T. pepperoncini liquid

1 c. chicken broth, or more as needed

1 leftover pork tenderloin, cut into small bite sized pieces

Heat the olive oil in a Dutch oven or covered oven proof pan. Add the onion and peppers. Cook for 4-6 minutes or until tender. Add the garlic and cook for 1 minute.

Stir in the tomato paste, sliced pepperoncini, pepperoncini liquid, chicken broth, and pork tenderloin pieces. Bring to a boil. Reduce heat, and simmer covered for 1 hour or until the pork is fork tender. If more liquid is required, add additional chicken broth.

When the pork is tender, serve over Parmesan Polenta (see recipe below), rice, or al dente noodles.

PARMESAN POLENTA

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmesan cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the ground corn is stirred in with no lumps remaining.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Parmesan until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required. 

  

BAKED CHICKEN IN A SAVORY WHITE WINE CREAM SAUCE

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OK ladies and gentlemen, this could not be an easier or faster to prepare chicken dish. And one that everyone in your family will be wanting more, more, more! And did I mention it was absolutely delicious? No, well I’m telling you now! And easy to prepare, did I mention that? Well, yes, yes I did. And after a cursory glance at the list of ingredients and preparation instructions, you will be able to tell for yourself that I am not exaggerating the salient facts. Because THERE IS NO CHOPPING ANYTHING IN THIS RECIPE.

And you know me. I like to add fresh veggies and herbs whenever possible. But in this recipe that came together because I was endeavoring to stay within the guidelines of a no fiber requirement, use of fresh onion or minced fresh garlic was prohibited. I may have been stretching the rules by using dried thyme. But sometimes you must use your head and experience. And I determined that dried thyme should be just fine. And since the medical evaluation passed with flying colors, my decision to use dried thyme was exonerated. Yeah me! Anyway……….

Like I stated above, this is a chicken dish that everyone will adore. And when served over mashed potatoes, your family will be clamoring for seconds. Even thirds. So, my advice to you is to make enough. If that means doubling or tripling the recipe, so be it!

Well, I’m done writing for today. Two days ago, I beat myself up trimming plants and tidying up our courtyard. Yesterday I was fine. Today my back is reminding me that I am no longer a spring chicken. That I am now an old hen. And should therefore have realized that old hens may be tough, but they are no longer invincible. (No – – – – Sherlock!) So, I am taking it easy. Mr. C. fixed breakfast this morning and will be cooking dinner as well. I am simply going to enjoy life sitting as still as possible. (Like I have a choice!) Read my book, maybe take a nap, and then read some more. In between I will keep taking Tylenol and allowing Mr. C. to liberally apply Bio Freeze to the affected area. Let the fun continue.

Peace and love to all.   

4 T. unbleached all-purpose flour, divided

1 tsp. granulated garlic, divided

¼ tsp. kosher salt

freshly ground black pepper

4 boneless, skinless chicken thighs 

2 T. extra virgin olive oil

2 T. unsalted butter

½ c. dry white wine 

1 c. chicken broth

½ tsp. dried thyme

¼ c. half & half 

Whisk 2 tablespoons of the flour, ½ teaspoon of the granulated garlic, salt, and pepper together in a shallow pan. (I use an 8-inch cake pan.) Pat each chicken thigh dry with paper towels, then dredge each piece through the flour. Place on a plate.

Heat the olive oil in a large, ovenproof skillet or shallow braising pan over medium heat. Place the chicken in the hot oil and fry the first side until lightly browned. When the first side is nicely browned, flip and brown the other side. Do not be tempted to keep flipping the chicken. Just once will insure a nice crust. Remove and place on a plate.

Add the butter to the skillet. Add the remaining 2 tablespoons of flour and cook until the flour is mixed throughout.

Stir in the wine and deglaze the pan by scraping all the brown bits off the bottom of the pan, making sure that the flour is thoroughly mixed in and contains no lumps. Slowly stir in the chicken broth, remaining ½ teaspoon granulated garlic, and dried thyme. Place the browned chicken thighs back into the pan

Bake uncovered in a pre-heated 375-degree oven for 30-35 minutes or until the chicken reaches at least 185-degrees on an instant read thermometer.

Remove the pan from the oven and stir the half and half into the sauce. Taste the sauce and add a bit of seasoned salt if added salt is necessary.

Serve over mashed potatoes, rice, or pasta.

 

LEFTOVER STEAK STROGANOFF

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The noodles I use anytime egg noodles are called for in a recipe. (Costco)

As a younger woman, I could routinely eat a beautifully rare 12 oz. steak and all the fixing’s and still have room for dessert. Now, I can’t even finish a 6-oz. steak, much less a baked potato. And I find this reality completely inequitable! When I was younger, I couldn’t afford to buy or order a really great piece of meat. And now that I am older, I can occasionally justify serving or enjoying a truly fabulous steak in a restaurant but don’t have the room to finish the whole darn thing! Where is the “fair” in this dilemma?

So, the other evening as three quarters of my delicious steak lay uneaten on my plate, I decided this perfect bit of meat could not go to waste. Plus, I had been promising Mr. C. Beef Stroganoff for quite some time. So, this became one of those aha times. Leftover Steak Stroganoff – here we come!

Using my old tried and true Beef Stroganoff recipe as a guidline, this recipe came into being. And what a wonderful way to use up leftover steak. As long as you only add the thinly sliced steak right at the last minute, you don’t have to worry about the rare steak becoming tough.

So, not only is this dish delicious, it’s very quick and easy to prepare. Served with a nice green salad or veggie, it’s perfect for a couple of older appetites, with leftovers the next day for lunch. Better and better.

Well that’s it for today. I don’t have the energy to write a long rant (diatribe really) about the state of our union, so consider yourself lucky.

Have a wonderful day. Be kind to everyone, including yourself. And remember, none of us had a choice in the color of our skin, the parents we were blessed or cursed with, or anything else that was given to us at birth. The only real choice we have is in how we use the blessing we were given to not only make life better for ourselves, but also for those around us.

Peace and love to all.

2 T. unsalted butter

½ sm. onion, diced

1 lb. sliced button mushrooms

2 garlic cloves, finely minced

2 T. unbleached all-purpose flour

1 c. water

1 tsp. beef base (I use Better Than Bouillon Beef)

¼ c. dry red wine

1 tsp. Worcestershire sauce

½ tsp. dried thyme

½ tsp. paprika

freshly ground black pepper

1 T. chopped fresh parsley

1 c. sour cream

2 c. thick egg noodles, cooked al dente

⅓ – ½ lb. thinly sliced rare steak

Heat butter in a heavy frying pan. Add the onion and cook for about 5 minutes. Add the mushrooms, and sauté until nicely browned. Add the garlic and cook for 1 minute.

Stir in the flour and cook for 1 minute. Add the water, beef base, red wine, and Worcestershire sauce. Cook until the mixture starts to thicken. Add the thyme, paprika, black pepper, parsley, and sour cream. Bring just to a boil. Taste and adjust seasoning.

Stir in the cooked noodles and meat. Bring back to a gentle boil. Remove from heat and serve at once.        

 

CHICKEN, VEGGIES, AND WILD RICE SOUP

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Well, it appears here in Western Washington that we are in for more rain. I just read that May has been the wettest and coldest it’s been in decades. And I believe it! I still haven’t filled my decorative pots with annuals or replaced some of my perennials that for whatever reason died an unseemly death this past winter. I will especially miss my big beautiful hearty fuchsia that bloomed continuously from early spring to late fall and greeted everyone as they started up the stairs that led to our front door.

Although I know I can buy a new hearty fuchsia plant, it will take years for it to grow to the same size as the one we lost. And it was just a plant. I can’t even imagine what it must feel like to be a parent of one of the hundreds of children who have died from senseless gun violence. I am truly beginning to mourn not only for all the people who have been killed or left behind to grieve, but for the possible death of our great nation.

Who in their right mind would choose the perceived right of an 18-year-old to own an assault rifle over the life of even one person? Why does a private individual, regardless of their age even need an assault rifle? When are we as a nation going to realize that words and sympathies expressed are not enough! What we need is action. We need politicians who aren’t beholding to the NRA and other wealthy, greedy contributors. Only by voting some of our current leaders out of office are we going to see any changes. And not just in gun control, but in the continuation of women’s reproductive rights, the reality of climate change, our hope of sometime soon realizing racial justice, etc. etc.

I don’t want anyone to experience the future it looks like we are heading into. Please do all you can to give our nation a future that we can all be proud of. Vote, think for yourself, and speak your mind. It’s hard to do and can leave you vulnerable to possible derision. But, if you are speaking from your soul and have other people’s best interest at heart, intelligent individuals will understand, regardless of whether they agree or not. And maybe, just maybe, they will think about what you have said.

Now, as far as this recipe goes, well, it’s easy to build, pretty darn healthy, and tastes really, really good. And yes, even if it is the end of May, a nice hot soup is still perfect for lunch or dinner. And thank you gimmesomeoven.com for the bones of this recipe.

As always, peace and love to all.

4 T. butter, divided  

¾ – 1 lb. boneless skinless chicken breasts, cut into small bite sized pieces

½ tsp. seasoned salt

freshly ground black pepper

1 sm. onion, diced

2 med. carrots, diced

3 celery stalks (plus leaves), thinly sliced

6 cloves garlic, finely minced (yes 6)

¼ c. unbleached all-purpose flour

5 c. water

1 T. chicken base (I use Better Than Bouillon Chicken) 

1 c. uncooked wild rice, rinsed and drained

1 T. finely chopped fresh rosemary

2 bay leaves

½ c. milk 

1 lg. handful fresh baby spinach, roughly chopped

Melt 2 tablespoons of the butter in a large Dutch oven or stockpot over medium-high heat.  Add the chicken, seasoned salt, and black pepper. Sauté just until the chicken is cooked through. Remove from pan and set aside.

Add the remaining 2 tablespoons of butter and add the onion, carrots, and celery to the pan. Sauté for 4 minutes, stirring occasionally.  Add garlic and sauté for 2 more minutes, stirring occasionally.  Stir in the flour and sauté for 1 minute, stirring frequently.

Gradually pour in the water, stirring continuously to prevent clumps. Stir in the chicken base, wild rice, rosemary, and bay leaves. Bring soup to a boil. Reduce heat, cover, and simmer gently for 60 minutes or until the wild rice is tender. Stir frequently.   

Just before serving, stir in the cooked chicken, milk, and baby spinach. Bring back just to a boil. Taste and adjust seasoning.

     

GF LEFTOVER SALMON CAKES WITH LEMON DILL MAYONNAISE

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I usually ask Mr. C. when he is about to make a Costco run, to pick up some fresh seafood. Whatever looks best to him. Then when he gets home, I decide what in the heck I’m going to do with 2-3 pounds of the stuff. A couple of days ago, he was in the mood to smoke some steelhead, so that’s what he came home with. Lovely. But the piece of fish weighed around two pounds. So, he smoked it and I finished it in the oven for the first night’s meal. Yum. (I used my recipe for Herb and Garlic Baked Lightly Smoked Steelhead Trout or Salmon that evening.) But after eating our fill, that still left me with a lot of leftover fish. (What a problem to have, right?) Anyway, because of my awareness that I must keep my type 2 diabetes under control, I decided to use the leftover fish to build salmon cakes using almond flour. I had recently made GF Crab Cakes with Lemon Garlic Aioli, and almond flour had worked very well to bind the ingredients together. Why not salmon cakes? (I’m really starting to appreciate almond flour BTW.) So, that’s just what I did. And the result was wonderful. Too much for us to eat in one sitting, but great lunches for the next couple of days. (We just can’t eat as much as we could when we were younger!) Anyway, what I am trying to relate is that the salmon cakes were really good. And super easy to prepare.

I found the basic recipe on the downshiftology.com site.  Thank you, Lisa for this fabulous GF and low-carb recipe. Of course, I made a few changes, but then, that’s what I do!

So, if you too are a fan of salmon cakes, give this recipe a try. It truly works.

As always, have fun in your kitchen.

Peace and love to all.

4 T. extra virgin olive oil, divided

½ c. onion, finely diced

1 red pepper, finely diced

1 garlic clove, finely minced

2 lg. eggs

2 T. mayonnaise

1 T. Dijon mustard

¼ tsp. seasoned salt

freshly ground black pepper

2 T. finely chopped fresh parsley

1 tsp. dried dill weed

½ c. almond flour, plus more for coating the cakes

1 lb. cooked salmon, flaked

Heat 1 tablespoon of the olive oil in a large frying pan. Cook the onion and red pepper until soft. Add the garlic and cook for I minute. Remove to a large bowl. Don’t wash the frying pan.

Let the veggies cool, then stir in the eggs, mayonnaise, mustard, salt, pepper, parsley, and dill. When well combined stir in the almond flour and salmon.

Form the mixture into 8 (or so) cakes (I use a large ice cream scoop) and place on a plate lined with almond flour sprinkled wax paper. Then sprinkle almond flour on the top of the patties. Enough that it covers the cakes with a nice coating. Chill in your refrigerator for at least 90 minutes.

When ready to cook, heat the remaining olive oil in the frying pan. Add the cakes and fry for about 5 minutes per side or until they are set and golden brown on each side. Serve immediately. Great with Lemon Dill Mayonnaise.

LEMON DILL MAYONNAISE

½ c. mayonnaise

½ tsp. dill weed

zest of ½ lemon

juice of ½ lemon

seasoned salt, to taste

freshly ground black pepper, to taste

Whisk all together.

GF CRAB CAKES WITH LEMON GARLIC AIOLI  

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Hi there, it’s me again. Sorry to be gone for so long, but what can I say – life happens. In my case, my rheumatologist and I decided, for various health reasons, it was time to get me off prednisone.

Now, if you have ever taken this miracle drug, you know weaning yourself off this product is not easy. While at the same time adding other drugs as replacements, my body strenuously objected. Well, the result was that I basically felt terrible. No energy. General fatigue. Unaccustomed pain. No appetite! (Inconceivable!) The whole 10 yards.

By the time we were ready for our annual spring trailer trip I was feeling better. But still not myself. And as of this writing, I finally feel like I am on the mend. Not perfect but improving daily. Anyway, I’m finally feeling well enough to once again look forward to trying new recipes, sharing the good ones with you, and burdening you all with my various exposés on matters best left unsaid! In other words – I’m back! (I hope.)   

While we were on vacation, I had the opportunity to make crab cakes. Since I am trying to eliminate white flour from my diet, I substituted finely ground almond flour for the saltine crackers in my old standby crab cake recipe. It worked great! So, the recipe you find below is GF and mighty tasty. Of course, the wonderful and simple aioli doesn’t hurt. I mean really, when is aioli or a great tartar sauce ever a burden?

So, I hope you enjoy these recipes.

It was such a joy to see daughter Ursala and her husband Soroush while we were on vacation. And to travel for most of our vacation with Mr. C’s sister Katie and her husband Rick. Along the way we also got to spend time with some of Rick and Katie’s family and dear friends. Fabulous times with all.

It was so wonderful to once again spend time with friends and family. To be able to fill our souls with joy only treasured friendships can provide. So, Rick, Katie, Chip, Linda, Jim, and Margo – I’ve said it before, but can it ever be said too often? I love you all!

Peace and love to all.   

1 lg. shallot, finely diced

¼ c. finely chopped green onion

½ c. finely diced red bell pepper

2 tsp. finely chopped parsley 

2 eggs

¼ c. mayonnaise

4 tsp. Old Bay seasoning

2 T. Worcestershire sauce

1 tsp. seasoned salt

freshly ground black pepper

1 c. finely ground almond flour, plus more for coating the crab cakes

1 lb. lump, canned or fresh crab meat

extra virgin olive oil (for frying)

In a large mixing bowl, mix the shallot, green onion, red bell pepper, parsley, eggs, mayonnaise, Old Bay seasoning, Worcestershire sauce, seasoned salt, pepper, and 1 cup almond flour together. Gently stir in the crab.  

Form the mixture into 8 small cakes and place on a plate lined with almond flour sprinkled wax paper. Then sprinkle a small amount of almond flour on the top of the patties. Chill in your refrigerator for at least 45 minutes.

When ready to cook, heat a thin layer of olive oil to medium heat in a large frying pan. Add the cakes and fry for about 5 minutes per side or until they are cooked through and golden brown on each side. Serve immediately. Great with Lemon Garlic Aioli or your favorite tartar sauce.

LEMON GARLIC AIOLI

¾ c. cup mayonnaise

1 tsp. grated lemon rind

3-5 tsp. fresh lemon juice

1 garlic clove, very finely minced

¼ tsp. kosher salt

freshly ground black pepper 

Mix it all together. Taste and adjust seasoning. 

LEMONY CHICKEN ORZO SOUP

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And I know, another soup recipe from Patti. But in my defense, soup is usually pretty easy to prepare and almost always has some redeeming qualities because of all the veggie action happening. And bottom line, who doesn’t love a big old bowl of soup on a rainy day. Even if it’s a rainy day in Spring. Which incidentally, we have been having more than our fair share of here in Western Washington recently. But I’m not complaining. (Wouldn’t help anyway!) Because gloomy wet weather gives me all the more reason to build soup. And as you well know, I love soup. In fact, the older I get, the more I like soup. What’s with that I wonder? Anyway, it is what it is, and this recipe is the result.

Based on a recipe I found on the cookingclassy.com site, with a few changes by yours truly, this version of classic chicken noodle soup is a winner. Especially if you happen to be a lemon addict like Mr. C. and me. Because what the lemon adds to a pretty ordinary chicken soup is just plain amazing. And of course, in the case of this soup, the addition of Parmesan rinds doesn’t hurt the flavor of the soup either. Plus, the Parmesan rinds help thicken the soup a bit. So, never throw those rinds away. Keep them for times when you want to add a bit of Parmesan flavor to a soup, stew, or pasta sauce.

So, next time you feel that chicken soup is called for, give this recipe a try. It truly is a lovely version of a classic feel better soup. Now if I could only figure out a way to get this soup to the Ukraine, I know it could only help.

As always, stay happy, stay healthy, and stay connected to the world. My heart hurts for the people of both Ukraine and the general population of Russia. How people like Putin can even look themselves in the mirror is something I will never be able to understand. How anyone could think that killing woman in a maternity hospital is merely a casualty of war, for example, is unconscionable. But there is one thing we can all do to help.

If you have the means, please consider donating to a charity that provides assistance to the Ukrainian citizens. And even if you don’t have money to spare, remember that charity begins at home. Even a smile to a stranger or giving a couple of cookies to a shut-in neighbor can make that person’s life just a little better. We may not have the ability to change big situations like war, but we can always provide hope to others by our own positive actions.

Peace and love to all.

2 T. extra virgin olive oil

1lb. boneless, skinless chicken breasts, cut into very small pieces

kosher salt

freshly ground black pepper

1 carrot, diced 

1 c. chopped celery, plus leaves

½ med. onion, chopped

4 cloves garlic, minced

6 c. chicken broth, or more as needed

1¼ tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. dried rosemary

1-2 Parmesan cheese rind(s), plus grated Parmesan for serving

1 c. dried orzo pasta

1½ tsp. lemon zest

3-4 T. fresh lemon juice

2 c. finely chopped fresh baby spinach

Heat the olive oil in a large, covered, Dutch oven, or soup pot over medium heat. Add the chicken pieces, lightly sprinkle with salt and pepper, and sear the meat until browned. Transfer chicken to a plate leaving as much oil in the pan as possible. 

Add the carrot, celery, and onion; sauté until the veggies begin to soften. Add the garlic and sauté for 1 minute. 

Add the chicken broth, oregano, basil, thyme, rosemary, and Parmesan rinds. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Give a stir periodically. Taste and adjust seasoning.

Add orzo, cover, and simmer stirring occasionally, about 8 – 10 minutes or until the orzo is al dente. Give a stir once or twice.

Remove Parmesan rinds and return chicken to soup along with the lemon zest, lemon juice, and spinach. Heat through.

Serve hot. Pass the grated Parmesan cheese.